Ingredients

Method

In a mixing bowl, combine all of the dry ingredients together by hand. Create a well in the center of the bowl.

In a separate bowl, whisk the water, yolks, and oil together. Place the wet mixture in the well of the dry ingredients and mix together by hand until a crumbly dough forms.

Turn the dough out onto a work surface. Press it together into 1 somewhat crumbly dough ball and then knead it by hand until a smooth dough ball forms. This will take some elbow grease; about 15 minutes of kneading. Tightly wrap the dough in plastic wrap and allow it to relax in the refrigerator for at least 1 hour or overnight.

Chef’s note: it's important to knead the dough very well to properly develop the gluten. If the dough will not stay together, you may add more water, 1 tablespoon at a time, until you have a smooth dough ball. Different types of flour will react differently, so be sure to feel your dough to be sure you have the right consistency.